Red Velvet Cupcakes with Cream Cheese Frosting

I am honestly in shock after having these cupcakes, and utterly ashamed to admit that before these cupcakes, I have never had red velvet. I sort of knew what it was, but I didn't really know what was so special about it, or what it's flavor was. Now I know.

What makes red velvet a little bit more distinct and different, is that asides from being red, there's a slight hint of cocoa, buttercream, and always some vinegar and baking soda. I followed Brown Eyed Baker's recipe to the punctuation, and boy did they turn out! So light and fluffy, too with just the perfect hint of cocoa!

I was never into cakes before (aside from the ice-cream and cheesecake variety) but these have converted me for life!

The recipe calls for 12 cupcakes, but I made 6 regular size ones and ended up with 10 petites. I knew I wanted to bring these to school if they turned out. :)

Red Velvet Cupcakes with Cream Cheese Frosting makes 12 cupcakes

• 4 tablespoons unsalted butter, at room temperature
• ¾ cup granulated sugar
• 1 egg
• 2½ tablespoons unsweetened cocoa powder
• 2 tablespoons red food coloring
• ½ teaspoon vanilla extract
• ½ cup buttermilk
• 1 cup + 2 tablespoons all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1½ teaspoons distilled white vinegar

Preheat oven to 350 degrees F and line 12-cup muffin tin with paper liners.

Cream butter with sugar on med-high heat until light and fluffy, 3 mins. Add egg and beat on high until smooth, scraping sides of bowl once.

In another bowl, combine cocoa powder with vanilla and food colouring to form a thick paste. Add this to butter mixture and beat on med-high, scraping sides of bowl to make sure the mixture is evenly coloured.

Reduce mixer speed to low, and add half of the buttermilk, then half of the flour. Beat on high until smooth. Return speed to low, and repeat process. Scrape sides of bowl.

Return speed to low, and add salt, vinegar, and baking soda. Turn the speed back onto high and beat until smooth for a couple of minutes. Divide batter among cupcake tin, and bake for 20 minutes, or until a toothpick inserted into centre of cupcake comes out clean. Cool in pans for 10 minutes, before transferring cupcakes onto a wire rack to cool completely. Frost with cream cheese frosting. (see below)

Cream Cheese Frosting

• 8 oz low-fat cream cheese
• 1 cup powdered sugar
• 1 tsp vanilla extract

Beat cream cheese on high until smooth. On low speed, add powdered sugar and vanilla and mix until just combined. Return to high speed and beat until smooth.